Grilled turbot with asparagus, artichokes and tomatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Tomatoes |
| 2 | pounds | Asparagus |
| ¼ | cup | Olive oil |
| 2 | packs | Frozen artichokes (9 oz. ea) thawed, patted dry |
| 2 | cups | Chicken stock or low-salt broth |
| 1 | cup | Dry white wine |
| 6 | Fresh thyme sprigs OR 1/2 tsp dried | |
| 4 | Garlic cloves, minced | |
| 1 | large | Bay leaf |
| ¼ | cup | Chopped fresh chives |
| ¼ | cup | Chopped fresh parsley |
| 2 | tablespoons | Capers, drained |
| 1 | tablespoon | Lemon peel, grated |
| 8 | Turbot or sea bass fillets | |
Directions
Blanch tomatoes in boiling water for 20 seconds. Drain, peel tomatoes. Cut in half and squeeze out the seeds. Coarsely chop and set aside.
Cook asparagus in a large pot of boiling salted water until tender-crisp, about 4 minutes, drain. Heat oil in a large skillet over med-high heat, add artichoke hearts and saute 5 minutes. Add tomatoes, stock, wine, thyme, garlic, and bay leaf; bring to boil.
Reduce heat and simmer until liquid thickens slightly, about 20 minutes. Add chives, parsley, capers, and lemon peel. Season to taste with salt & pepper. Add asparagus and allow to heat through, discard the bay leaf.
Lightly oil the fish fillets and season with salt & pepper. Broil or BBQ until cooked through, about 5 minutes per side.
Using slotted spoon, Divide vegetable mixture among the plates.
Arrange the fish atop the vegetables and spoon pan juices over.
From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-03-95